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dc.date.accessioned 2022-10-12T13:10:43Z
dc.date.available 2022-10-12T13:10:43Z
dc.date.issued 2002-01-11
dc.identifier.uri http://sedici.unlp.edu.ar/handle/10915/143628
dc.description.abstract In this report, the optimization of a preparative electrophoretic method to fractionate secalins and hordeins is described. Separation was performed in preparative 7% polyacrylamide gels of 4 cm length at pH 3.1. The separation performance was tested using analytical electrophoresis at pH 3.1 and capillary electrophoresis (CE). Fractions of B- and C-hordeins were isolated in a single run from barley ethanol extract. γ- and ω-secalin fractions were isolated from rye ethanol extract. Resolution of preparative separation was maintained at a protein load of up to 30 mg in each run. Each secalin and hordein fraction showed several components of close mobility when analyzed by CE. Fractions from the preparative separation were pooled in such a way that no components from one pool were present in the others. These pooled fractions could be used as starting material for single polypeptide purification. Preparative electrophoresis at low pH allowed a simple separation of γ- and ω-secalins and B- and C-hordeins from crude material under non-denaturing conditions. en
dc.format.extent 198-201 es
dc.language en es
dc.subject Secalin es
dc.subject Hordein es
dc.subject Preparative electrophoresis es
dc.subject Polyacrylamide gel electrophoresis at pH 3.1 es
dc.title Fractionation of secalins and hordeins by preparative electrophoresis at acid pH en
dc.type Articulo es
sedici.identifier.other doi:10.1007/s00217-001-0441-6 es
sedici.identifier.issn 1438-2377 es
sedici.identifier.issn 1438-2385 es
sedici.creator.person Rumbo, Martín es
sedici.creator.person Margheritis, Analía es
sedici.creator.person Chirdo, Fernando Gabriel es
sedici.creator.person Giorgieri, Sergio Alejandro es
sedici.creator.person Fossati, Carlos A. es
sedici.creator.person Añón, María Cristina es
sedici.subject.materias Química es
sedici.description.fulltext true es
mods.originInfo.place Centro de Investigación y Desarrollo en Criotecnología de Alimentos es
sedici.subtype Articulo es
sedici.rights.license Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
sedici.rights.uri http://creativecommons.org/licenses/by-nc-sa/4.0/
sedici.description.peerReview peer-review es
sedici.relation.journalTitle European Food Research and Technology es
sedici.relation.journalVolumeAndIssue vol. 214, no. 3 es


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Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) Excepto donde se diga explícitamente, este item se publica bajo la siguiente licencia Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)